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Cajun Sour Cream Cornbread



  • 1 cup milk
  • 1 cup (8 ounces) sour cream
  • 2 (7.5 ounce) packages corn muffin mix
  • 1/2 cup whole-kernel corn (frozen and thawed, or canned)


  1. Heat oven to 375 degrees F. Lightly grease bottom of 9-inch-square baking pan.
  2. Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan.
  3. Bake for 30 to 35 minutes, until golden.
  4. Cool slightly before cutting.

Yield: 8 to 10 servings


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